The weather man is calling for snow and it’s dark at like 4pm now. So basically it’s soup weather. I grew up eating potato soup with “ho cakes” aka fried cornbread. The soup itself wasn’t thick but we’d crumble up the ho cakes into our soup bowls. Without the ho cakes, the potato soup just isn’t the same so I’ve not cooked it since going gluten-free. Unfortunately, most thick soups like I desired call for flour and are therefore full of gluten. But I found some gluten-free flour I had used for other recipes and decided I wanted to experiment with a loaded potato soup recipe. Unfortunately, most thick soups call for flour and are therefore full of gluten.